Tonight Italian

Pesto of pistachio

200 grams of non toasted, unsalted pistachios, grana padano 35 grams , 1/2 of a lemon grated zest, 1/2 garlic clove, extra virgin olive oil 100 grams / little less than half cup , water 100 ml / little less than half cup, basil 3 leaves or one single drop of Young Living Vitality Oil Basil, salt, pepper

Put the pistachios in boiling water then cook it for 5 minutes, to soften the skin. Drain then peel it. Add to a food processor the pistachios, add olive oil, grated grana padano cheese, basil, garlic, the lemon zest and pulse it. Add water then salt, pepper to taste. Pulse again until it becomes a homogeneous cream.

Enjoy.

You can try with mint or marjoram too.